Sour Cream Streusel Coffee Cake

Sour Cream Streusel Coffee Cake Recipe

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Jamallah Bergman


A yummy coffee cake that goes well with tea too!

★★★★★ 2 votes


1 1/4 c
coarsely chopped walnuts
1 1/4 c
brown sugar, light (packed)
4 1/2 tsp
ground cinnamon
4 1/2 tsp
cocoa, unsweetened
6 Tbsp
dried currants
3 c
cake flour
1 1/2 tsp
baking soda
1 1/2 tsp
baking powder
3/4 tsp
3/4 c
(1 1/2 stick) unsalted butter, room temp
1 1/2 c
3 large
1 Tbsp
vanilla extract
(16oz) container sour cream


1 c
powdered sugar
1 Tbsp

How to Make Sour Cream Streusel Coffee Cake


  • 1Preheat oven to 350. Butter 12cup Bundt pan. Mix 1st 5 ingredients in small bowl. Set nut mixture aside. Sift flour,baking soda,baking powder and salt into medium bowl. Using electric mixer, beat butter and 1 1/2 cup sugar in large bowl until blended. Beat in eggs one at a time. Mix in vanilla. Mix dry ingredients and sour cream alternately into butter mixture in 3 additions. Beat batter on high 1 minute.
  • 2Pour 1/3 of batter into prepared pan. Sprinkle with half of nut mixture. Spoon 1/3 of batter over. Sprinkle with remaining nut mixture. Spoon remaining batter over.
  • 3Bake cake until tester inserted near center comes out clean, about 1 hour. Cool cake in pan on rack 10 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack and cool 1 hour. Transfer to platter.
  • 4Whisk powdered sugar and milk in small bowl until smooth. Drizzle over coffee cake. Serve slightly warm or at room temp. (Can be made 1 day ahead. Cool completely. Wrap in foil and let stand at room temp).

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About Sour Cream Streusel Coffee Cake

Course/Dish: Other Breakfast, Cakes
Other Tag: Quick & Easy